Most rubs are very basic and simple and you can adjust to your liking very easily.
They all start with the same basic ingredients.
Salt
Pepper
Brown sugar
Paprika
Now for the adjustable items
onion powder
garlic powder
cayenne pepper add as much or as little as you like.
oregano
and add any other herbs you would like
Mix all the ingredients together and rub into the meat. Allow to rest for several hours or overnight.
Grill or bake as you desire.
Any sauce should be added to the meat just during the last 15 minutes or so of baking or grilling.
If you liked your dad's rub except for the spice ask for his recipe and omit the cayenne that he used.
Not sure how you can now change the spices on ribs that are already cooked...but take your pick from the ideas below:
A good base for most any rub (except Memphis style!) is equal parts of:
1) brown sugar,
2) salt (fine, coarse, sea)
3) black pepper, (fine grind, coarse grind)
4) and paprika (store, home grind, gourmet)
**There are many dry rubs that are not without their share of garlic and/or onion, but these may truly make up a secondary level of 'basic'.
To that, you can add almost any spice for any degree of extra taste experiences. You can seek out spices that are sweet, tart, tangy, pungent, spicy, exotic, or just plain weird.
A sampling of dry rub spices found all over includes: allspice, cinnamon, anise, chili pepper, paprika, cumin, mustard, sage, lemon pepper, nutmeg, thyme, ginger, celery salt, white pepper, cayenne, chili powder, oregano, basil, curry, rosemary, dill weed.
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